Tequila Run Pasta with Shrimp and Mussels in Spicy Tomato Sauce


Ingredients

• 1 pound Penne Pasta
• 1 & 1/2 pounds of medium fresh shrimp
• 2 pounds, or 6 mussels per person
• 1 -28 ounce can of San Marzano tomatoes, diced tomatoes
• 1 cup homemade fish stock, or chicken broth
• 2 Jalapeno peppers , 1 thinly sliced, 1 minced
• 2 limes, sliced and halved
• 1/4 cup diced, red Spanish onion
• 1 ounce Tequila, (your brand)
• 3 tablespoons tomato paste
• 3 tablespoons of chopped fresh cilantro
• 1 and 1/2 tablespoons of fresh oregano leaves
• 1 tablespoon minced garlic
• 1 tablespoon of olive oil
• 1 teaspoon sugar,optional
• Kosher salt
• fresh ground pepper

Directions

using a large stock pot, or deep large metal skillet (heat to medium heat) add 1 tablespoon olive oil, garlic,minced jalapeño, and red onions. Saute till slightly softened, and oil is fragrant. Add fish stock or chicken broth, and tequila. Let broth come to a good simmer,or slight bubble, Add tomatoes, and tomatoes paste, 1 teaspoon of sugar, kosher salt and fresh ground pepper. stirring to combine, let it come back to a simmer (about 7 minutes)Start pasta water at this time. Add Mussels to sauce, cook about 5 minutes, add shrimp cook another 3-4 minutes. Remove from heat.

After Bringing salted water to a rolling boil in pasta pan, add pasta and cook till Al dente, if you are unsure read package directions for your brand of pasta). Drain and rinse pasta if desired. Toss in a little olive oil to coat noodles. Add 1 to 2 ladles of sauce only, toss to coat. Place in a serving dish, add mussels and shrimp to top and desired amount of sauce (reserve rest for later) Top with jalapeño slices and lime slices, additional fresh oregano leaves, and cilantro leaves may be used to garnish or enhance.